The food in the Congo is very similar to that of Zaire. My favourite dish is saka saka (or feuille de maniac), which is a delicious stew based in manioc leaves. There are also numerous bush-meat specialities such as singe fume (smoked monkey), antilope fume (smoked antelope), porc-pic (porcupine), boa (snake) and grilled crocodile.
Bouillons (stews) are also popular, and include bouillon de poisson (fish stew), bouillon de singe (monkey stew), poisson sale (spicy fish) and ragout de mouton (lamb stew), usually accompanied by a starchy glob such as pate d'arachide (peanut paste) or pate de maniac (manioc paste).
The local beers are Primus (a Zairian beer) and Kronenbourg, which are comparable in price except in Pointe-Noire, where Kronenbourg is cheaper because of the brewery there. Kronenbourg comes in two different grades, the highest being the '1664' label, which is more often called a 'cravete'. The lower grade beer is called a 'Kronen-bourg ordinaire'.
